All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tomorokoshi to retasu, sakura ebi no itamemono / sauteed corn, lettuce and sakura ebi dried shrimp

The sweetness of corn is brought out by sauteing and by the toasty, slightly salty taste of sakura ebi. Lettuce adds a nice crunch to this quick dish.


1 ear corn
3 leaves lettuce
1 tbsp sakura ebi dried shrimp
2 tsp oil (not in photo)
Salt & pepper, to taste (not in photo)


Remove corn kernels. Tear lettuce into 4-5 cm.


In a frying pan, heat oil, and saute corn on medium heat.
When corn turns bright, add sakura ebi, and continue sauteing until corn is somewhat sticky.


Add pinch of salt and pepper, mix well.

Add lettuce, and mix.
When lettuce is half done, taste, add salt as necessary, and remove from heat.

  • The starch in corn makes kernels slightly sticky when sauteed, and this is a sign that corn is done and has become sweet.
  • Lettuce will cook with remaining heat; it does not need to be thoroughly cooked in Process 3, especially if a crispy texture is desired.

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